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Topic: 2 Pies (Read 4262 times)

I think it depends on what your target market is... if you're looking to appeal to the masses, you'll likely need a few ingredients that can rotate based on season or "specials". If you're looking for the purist, two pies is doable, but only if you have transcendental pies and can build a die hard following.

Mind if I ask what price point you're thinking about setting your marinara and margherita at? I'm always curious...

There are a lot of pizza places around here appealing to the masses, so maybe something special adds to the mix. I agree on the rotating special.We are going to start with "beta pricing" for a while in this market at about $10.00........ if it is well received we can adjust. We are probably going to have aged and fresh cheese, maybe pull our own, and try to bump up the flavor a bit with the brine. That will be more money as will the specials depending on what toppings we use.I like Craig s Marinara idea.......one that's stepped up a few notches with good flavor and fresh herbs.

There are a lot of pizza places around here appealing to the masses, so maybe something special adds to the mix. I agree on the rotating special.We are going to start with "beta pricing" for a while in this market at about $10.00........ if it is well received we can adjust. We are probably going to have aged and fresh cheese, maybe pull our own, and try to bump up the flavor a bit with the brine. That will be more money as will the specials depending on what toppings we use.I like Craig s Marinara idea.......one that's stepped up a few notches with good flavor and fresh herbs.

There are a lot of pizza places around here appealing to the masses, so maybe something special adds to the mix. I agree on the rotating special.We are going to start with "beta pricing" for a while in this market at about $10.00........ if it is well received we can adjust. We are probably going to have aged and fresh cheese, maybe pull our own, and try to bump up the flavor a bit with the brine. That will be more money as will the specials depending on what toppings we use.I like Craig s Marinara idea.......one that's stepped up a few notches with good flavor and fresh herbs.

$10 sounds like a total steal to me. For what size pie? Then again I don't have a problem paying for good food. I bet you do great.

Yeah he got into F+W magazine also. Which your place definitely has the aesthetic of. And the offbeat location of. As a matter of fact the idea of your ovens, the stuff you did with the wild yeast at the mill, and your pies seems like it would be perfect for that rag. You should contact them!!!!

In fact, isn't that guy the origin of TxCraig's Acunto? I may be mixing my pizza history but I think the Acunto didn't meet some sort of necessary code and therefore it was put into storage, where it lay waiting, like sleeping beauty for its true owner......and master, to arrive.

In fact, isn't that guy the origin of TxCraig's Acunto? I may be mixing my pizza history but I think the Acunto didn't meet some sort of necessary code and therefore it was put into storage, where it lay waiting, like sleeping beauty for its true owner......and master, to arrive.

Yes it is. I don't think the Acunto was the problem with his permit hold up, but in any case, it worked out well as far as I'm concerned.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Yes it is. I don't think the Acunto was the problem with his permit hold up, but in any case, it worked out well as far as I'm concerned.

This is from the article in which the four of you were referenced:

In case you're not impressed with this tale of perseverance, let us add that the Stefano Ferrara oven that Darsky ultimately installed in his truck wasn't actually his first purchase. He initially bought an Acunto oven, only to discover that the oven didn't have all of the certifications required to ride on board his truck. In a neat little twist, that first oven got purchased by prominent Slice'r TXCraig1, while Darsky moved on to his current set-up.

The Norse horse Sleipnir...The eight legged horse was so fast that it would ride through the fires of hell without getting burned...(imagine that!) Like the pizza in the hot oven....baked but unscathed.

The beginning of the "Pears Mill Yeast Capture". (I will be using it for a mini loaf.....will most likely be using IDY or CY for the pizza.

Love the simplicity of the menu design. It really asks the patrons to just "trust you". And they'll be glad they did!

Even though the millstone photo fits in better from a design perspective, the Sleipnir woodcut is too good to not use! Hopefully you have someone who can give a beautiful rendition. If not it could look goofy, and nothing you do would fit into that category at all!

The Norse horse Sleipnir...The eight legged horse was so fast that it would ride through the fires of hell without getting burned...(imagine that!) Like the pizza in the hot oven....baked but unscathed.

Willard, the pic is a bit "intense". Your written explanation above adds meaning, but without the explanation, I don't make the connection.

Regarding the woodcut --- I think it is so good that you are obliged to use it!

If you can just get a digital reproduction then that's what I'd do. Trusting someone to reproduce that freehand is asking for trouble, in my opinion/experience. It's beautiful and totally awesome the way you've shown it.